Posts tagged "meat"

New York Prime Meat USDA Prime Veal Loin Chop 1 inch thick 4 Count 32 Ounce Packaged in Film Freezer Paper

glenniswempa04http://gdata.youtube.com/feeds/api/users/glenniswempa04HowtoNew, York, Prime, Meat, USDA, Veal, Loin, Chop, 1, inch, thick, 4, Count, 32, Ounce, Packaged, in, Film, Freezer, PaperNew York Prime Meat USDA Prime Veal Loin Chop 1 inch thick 4 Count 32 Ounce Packaged in Film Freezer Paper

Duration : 0:0:15

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Posted by mark - June 30, 2017 at 9:51 pm

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , , , , , ,

How to cook great BBQ Meat with quality produce

This video tells us about Coorong Angus Beef, which is restaurant quality Angus Beef which is avaliable direct to all consumers through Feast! Fine Food stores.

The video also provides tips on cooking your steak to perfection on a barbecue. Additionally the video tells us why many of the lesser known cuts of beef (e.g Blade) can still provide a very tasty result.

The video also looks at ‘Marbling’ which occurs with Coorong Angus Beef. It explains what it is and how it intensifies the flabour of the beef.

Coorong Angus Beef as well as many other cuts of branded beef are avaliable at all Feast! Fine Foods stores. Check us out online at www.feastfinefoods.com.au

Duration : 0:3:1

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Posted by mark - June 28, 2017 at 5:43 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , ,

How to Make Homemade Baby Food

TheUniversityofMainehttp://gdata.youtube.com/feeds/api/users/theuniversityofmaineEducationhealth, nutrition, children, fruits, vegetables, meat, safety, storage, infant, baby, food, eating, eat, kids, homemade, handmade, diy, do, it, yourself, money, save, income, making, make, extension, cooperative, educational, education, instructional, UMaine, Orono, MaineHow to Make Homemade Baby Food

Duration : 0:4:3

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Posted by mark - June 26, 2017 at 2:59 am

Categories: Grade A Poultry   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Meat Loaf – Modern Girl – Live 1985

Not sure if this is already up, but it’s a very high quality live recorded performance of the underrated classic “Modern Girl” sung by Meat Loaf.

Duration : 0:5:19

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Posted by mark - June 25, 2017 at 2:08 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 2

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:8:15

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Posted by mark - June 15, 2017 at 1:22 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 3

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:7:25

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Posted by mark - June 7, 2017 at 2:18 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Top Chef Season 6 Episode 10 PART 4/5 Meat Natalie

http://referer.us/9/esr0e Top Chef masters Season 6 Episode 10 Meat Natalie S 6 E 10 S06E10 synopsis masters bravo tv michael voltaggio ashley jennifer premiere preview promo iron chef 10 11 woodfire grill atlanta s06e10 s06e11 finale 7 natalie portman

The chefs head to Las Vegas to visit “Craft Steak” and cook for actress Natalie Portman and friends.

Top Chef Season 6 Episode 10 11 finale Meat Natalie Vivre Las Vegas S 6 E 10 S06E10 masters bravo tv carla fabio vegas reality tv Tom Colicchio Padme Lakshe cvt free recap watch preview new promo six nine ten French cuisine france 10 Foodies seattle gail simmons padma lakshmi recipes host knives yt:stretch=16:9 yt:quality=high michael voltaggio ashley jennifer six seven Toby Young Ted Allen Food Wine magazine winner woodfire grill atlanta premiere new plate jamie oliver ramsey

Duration : 0:8:25

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Posted by mark - June 5, 2017 at 12:25 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by mark -  at 12:03 am

Categories: Prime Beef   Tags: , , , , , , , , , , , ,

Grillin’ a Pork Roast

Grillin a pork roast with indirect heat.
First, video will continue to improve quality.

Duration : 0:9:47

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Posted by mark - May 18, 2017 at 1:26 am

Categories: Quality Pork   Tags: , , , , , , , , , , , ,

Pork in cider & calvados apple puree recipe – Floyd on Food – BBC

Chef Keith Floyd is in Devon to demonstrate the best way to cook a simple, easy to follow Pork Normande recipe by using local ingredients. Classic cookery video from BBC food show ‘Floyd on Food’. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood

Duration : 0:4:7

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Posted by mark - April 23, 2017 at 9:13 am

Categories: Quality Pork   Tags: , , , , , , , , , , , , , , , , ,

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